Grilled Pork with Rice Vermicelli
Recipe GLPR3a93bdcde67e67
Tender grilled pork served over delicate rice vermicelli noodles, topped with a bright lime-based sauce made with Vietnamese fish sauce and fresh red chile. This Southeast Asian-inspired dish is light, flavorful, and easy to prepare for a weeknight dinner.
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Ingredients
1 1⁄2 pounds pork shoulder or pork butt, cut into 1⁄2-inch thick slices
2 tablespoons fresh lime juice, divided
1 tablespoon Vietnamese fish sauce, divided
2 1⁄2 tablespoons sugar, divided
1 small fresh red chile (Thai or serrano), stemmed and sliced into thin rounds, divided
8 ounces dried rice vermicelli noodles
Water for cooking noodles and sauce
2 1⁄2 tablespoons remaining fresh lime juice
2 tablespoons remaining Vietnamese fish sauce
1⁄2 tablespoon remaining sugar
Remaining sliced red chile for garnish
Directions
In a small bowl, combine 2 tablespoons of lime juice, 1 tablespoon of fish sauce, 2 1⁄2 tablespoons of sugar, and half of the sliced red chile. Mix well to create a marinade.
Place the pork slices in a shallow bowl or dish, and pour the marinade over them, tossing to coat evenly. Let sit for at least 15 minutes at room temperature, or refrigerate for up to 2 hours.
Bring a large pot of water to a boil. Add the rice vermicelli noodles and cook according to package directions, usually 4-5 minutes, until tender. Drain in a colander and set aside.
While the noodles cook, preheat a grill or grill pan to medium-high heat. Once hot, grill the marinated pork slices for 3-4 minutes per side, until the internal temperature reaches 145F and the meat is cooked through with light charring on the edges.
In a small bowl, whisk together the remaining 2 1⁄2 tablespoons of lime juice, 2 tablespoons of fish sauce, and 1⁄2 tablespoon of sugar. Add 2 tablespoons of water and stir until the sugar is dissolved.
Divide the cooked rice vermicelli among four serving plates or bowls. Top each portion with grilled pork slices.
Drizzle the lime-fish sauce mixture evenly over each serving, and garnish with the remaining sliced red chile. Serve immediately.
